East Coast Oysters

The East Coast Oyster

Eastern oysters tend to be milder than those farmed from the West Coast, although their taste and texture vary with location. The cold-water temperatures of New England and Canada slow down metabolism, producing slightly crisp, sweeter oysters; expect meatier, flabbier oysters with more saltiness as you work your way down the coast into warmer waters. Like wine and olive oil, oysters have nuances of other flavors from nature including berries, citrus, melon or general fruitiness. Other oysters have vegetal flavors; or nuttiness. The more nutrients in the water, the plumper the flesh, and the more flavorful.
East Coast oysters are all the same species, with smooth shells thick shells with a tinge of green from their seaweed environment, and are typically named for their regional names like Wellfleets (Cape Cod), Blue Points (Long Island).
Oysters are often enjoyed raw “on the half shell”. A very fresh oyster needs nothing-not even a squirt of lemon-to embellish its glory. They can be cooked in many ways: batter-fried, broiled, grilled, steamed, added to soups and stews or prepared in special dishes like Oysters Rockefeller, broiled with a topping of herbed and seasoned bread crumbs.

Belon, European Flat

The oyster has a round shallow shell. It has an intense flavor that is sweet and salty, and delicate in Belon oyster, Ostrea edulis, is a species of oyster from Brittany, France with a metallic flavor that is considered excellent for eating raw on the half shell. Although originally from France, it is now being aqricultured in California, Maine, and Washington.Oysters are delicious on a half shell. They can be baked, broiled or fired as well.


Beau Soleil Oysters

The Beautiful Suns, a consistent oysters. Open the dark and heavy shell to see clear and cold liquor, deep in the cup, surrounding a firm oyster. Pure ocean sweetness.Beau Soleil oysters are cultured in New Brunswick, Canada.Beau Soleil oysters are best on the half shell.


Blue Point Oysters

Blue Point oysters are juicy, briny, firm and plump with a clean finish. Wonderful on the halfshell. These oysters come from the Great South Bay, Long Island Sound.


Bras D'Or Oysters

These oysters are grown wild they have flat bodies and curves shells. Their flavor is sweeter and less salty than a Malpeque oyster. This oyster is found in the lakes of Bras D'or, Cape Breton, Nova Scotia. The oysters can be served on a half shell raw or baked. They can be used in a stew or even BBQ.


Bristol Oysters

They are small to medium in size with a round shell, and plump body. Their flavor is fairly salty and gamey. Bristol oysters are from South Bristol, Maine.


Canadian Cove Oysters

Canadian Cove oysters are aquaculturally raised. They are small, clean and crisp. These oysters come from Prince Edward Island, Canada. Great on the half shell.


Cape Ann Oysters

They are a clean and extremely crisp oyster that is plump and very meaty. Availability generally runs from late spring to early fall. These oysters are native of northern Nova Scotia, Canada. Best enjoyed on the half shell.


Carraquet Oysters

Carraquet oysters have a large smooth brown shell, oblong in shape. Their taste is sweet, plump and buttery with a firm texture and flavor. These oysters come from an area near Carraquet, New Brunswick, Canada. Best enjoyed on the half shell.


Chesapeake Bay Oysters

They are small to mediun in size with a mild sweet flavor. They have a round shell with a small cup. These oysters come from the Chesapeake Bay in Maryland and Virigina.


Chilmark Oysters

Chilmark's are small to medium in size. Moderately salty with a mild ocean flavor. Available mid October through mid May. Chilmark oysters come from Martha's Vineyard, Cape Cod, MA.


Chincoteague Salts Oysters

These are farmed raised oysters that are extremely salts and plump. They are consistent in size and a good substitute for Prudence Island oysters. Chincoteague oysters come fro the Chincoteague Bay area in Maryland and Viriginia.


Cockenoe Oysters

Cockenoe's are medium size with a round shaped shell. They are full bodied with a coppery flavor, and moderately salty. Cockenoe oysters come from the Long Island Sound, Connecticut side.


Cotuit Oysters

Cotuit's are medium to large with a plump body and fairly salty flavor. Cotuit oysters come from Cotuit Harbor, Cape Cod, MA.


Cuttyhunk Oysters

Cuttyhunk's are small to medium in sizeand uniformly shaped in shell. They are a crisp, briny tasting oyster. Cuttyhunk oysters come from Buzzards Bay, MA.


Island Creek Oysters

Island Creek's are slightly crispy with a high salt content and a subtle finish. Island Creek oysters come from Duxbury, MA.


Island Pride Oysters "French Hooters"

These oysters are beautifully shaped large choise oysters uniform in size. Plump, yet firm. Island Pride oysters come from Prince Edward Island, Canada.


Kent Island Oysters

Kent Island oysters have a medium size oval shell, plump bodies and clean flavor. Kent Island's come from the Chesapeake Bay, MD.


Malpeque Oysters

Malpeque's are small with a pointed oblong shell. They are slightly bitter, lettuce-like flavor, clean aftertaste, and firm juicy texture. Malpeque's are from Malpeque Bay, Prince Edward Island, Canada.


Moonstone Oysters

These Moonstone oysters are farm raised in Rhode Island using bottom culture. They have a unique crisp briny flavor. Moonstones are found in Narrangansette Bay, Rhode Island. Oysters on a half shell, baked, fried or griled.


Nantucket Oysters

Nantucket's are mildly salty, clean and crisp plump oyster. They are great on the half shell, and available year round.


Newport Cup Oysters

They are a fill meat oyster sourrounded by a briny liquor. Great half shell oyster. Newport Cup's are farm raised Rhode Island oyster.


North Humberland Oysters

A Large grade oyster, very clean and crisp with a fruity finish. North Humberlands come from Prince Edward Island, Canada.


Onset Bay Oysters

Onset Bay oysters have a great flavor brimmed with brine and sweetness. Onset oysters are from the Onset Bay area of MASS. There mare many recipes for oysters. Please check out our recipes.


Pemaquid Oysters

They are bracing with flavor that is sweet and briny. This cold water oyster is available during spring and summer. Pemaquid's come from Maine's Damariscotta River


Pickle Point Oysters

They are a slow growing choise oyster, exceptionally fat and salty. Availability is erratic from early June through fall. Pickle Point's are from Prince Edward Island National Park, Canada.


Pine Island Oysters

Pine Islands are sweet and slightly saltier than other east coast oysters. Pine Islands are from Oyster Bay Harbor, Long Island, NY.


Pipes Cove Oysters

Pipes Cove have a salted iron flavor note that is the essence of Greenport oysters. Pipes cove is surrounded by the richest of tidal wetlands which produce concentrated nutrient levels not found in other locations. Oysters (crassostrea virginica) are filter feeders and the more food the better the oyster. Just add a stronger tidal flow of cooler water year round and the formula for a great cultivated oyster is complete. Pipes Cove Oysters unique flavor and plumpness are the result of an unequalled growing location.

Since as far back as the 1880's, Pipes Cove has been one of the prime oyster producing areas, chosen by local bay men, at a time when oyster cultivation in Long Island's Peconic bay first began.


Prudence Island Oysters

They are well formed oysters with a clean, sweet flavor. Availability is mid September through mid May. Prudence Island oysters are from Narragansett Bay, Rhode Island.


Raspberry Point Oysters

Each Raspberry Point oysters takes 5 to 6 years to grow to shucking size. They are one of the finest eating oysters because it is grown in the cool clean waters off Raspberry Point. It has a salty clean flavor, with a distinct sweet aftertaste. These oysters are from Prince Edward Island, Canada.


Rhode Island Select Oysters

They are a green shelled oyster, which is characteristic of cold water Eastern oysters. The color is due to the algae that is present in these waters. A pleasant briny flavor, with a firm crunchy texture. Being a wild oyster, they can be harvested year roung, but do spawn in the summer. These oysters come from Nanaquit Pond near Sakonnet Point, Long Island Sound.


Robin Island Oysters

This is a Long Island aqua culture oyster that is salty and clean in flavor. It has a smaller round shaped shell with a nice cup, perfect for half shells. Robin Island oysters come from the Great South Bay, Long Island, NY.


Salt Aire Oysters

They are a small cupped sweet, plump juicy oyster. Salt Aire's come from Prince Edward Island, Canada.


Salutation Cove Oysters

These oysters are clean tasting with well-balanced saltiness. Salutation Cove oysters come from Nova Scotia, Canada.


St. George Oysters

They have a smooth shell symmetrically shaped, dark gray to black with a rosy color on the bill. A farm raised oyster that is sweet, tender with a delicate flavor. These oysters come from St George Creek, Chesapeake Bay, Maryland.


Tallmadge Oysters

They are small to medium in size with a deep cup. A mild ocean flavor with a salty taste. Tallmadge oysters come from the Connecticut side of the Long Island Sound.


Tatamagoughe Oysters

They are a medium sized oyster with a salty rich taste. They are in season from late May through the early winter months. These oysters come from northern Nova Scotia, Canada.


Watch Hill Oysters

They are a smaller farm raised oyster, and one of the most sweetest, most flavorful New England oyster. Watch Hill oysters come from Winnapaug Pond, Rhode Island.


Wellfleet Oysters

They are small to mediun size with an oval shell, moderately salty and a clean crisp flavor. Wellfleet oysters are cultured in a tidal basin in Cape Cod, MA. Try them on a half shell or as Oysters Rockefeller.


Westport Oysters

The westport oyster is mildly sweet and as bracing as an Atlantic breeze, these meaty blue points come from Cape Cod. These oysters are cultured in Westport, MA. Oysters are usually eater on a half shell but can be baked or fried as well.